Chef John Howie Recipes

Cooking With Chef John Howie: Spicy Thai Beef With Grapes

If you’re a die-hard fan of the food we commonly get at Thai restaurants in America, you’ll be delighted to know that the Red/Green curries and Tom Yum soups we love so much are just the tip of Thailand’s culinary iceberg. The South-East Asian country has a bounty of more complex, aromatic and texturized dishes (with…

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COOKING WITH CHEF JOHN HOWIE: AHI TRUFFLE POKE

“It’s sort of like a poke, and a little bit like a tartare,” says Chef John Howie about this Hawaii-inspired raw fish salad, elevated to a high place of intense sensual flavor with the inclusion of fresh black truffles. If you get your hands on some black truffles – and at $600-$800 a pound, they…

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COOKING WITH CHEF JOHN HOWIE: WHISKEY GLAZED SALMON

In the Pacific Northwest, we are known for our salmon. From Chinook salmon to Koho to Sockeye – if you’re a salmon fan (and who isn’t!) you’ve got Seattle’s seafood king, Chef John Howie right here, sharing one of his PNW signature recipes: Whiskey Glazed Salmon. “For this recipe, I am working with a beautiful…

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COOKING WITH CHEF JOHN HOWIE: CLAM LINGUINI

“In Washington state, we’ve got some wonderful saltwater manila clams or butter clams as people often call them, and they’re the star of this simple, fabulously aromatic, seafood dish,” says Chef John Howie. “I will also be adding some sea clam meat to fortify the pasta and make it really yummy.” Then there are Roma…

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COOKING WITH CHEF JOHN HOWIE: MOM’S POTATO SALAD

There are all sorts of potato salads, up and down the American taste spectrum. From bland, overdressed, gag-inducing dollops of something yellow and mushy to a perfect symphony of taste, texture and eye appeal – United States is a nation that cannot have enough of all of them. But the potato salad that would triumph…

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COOKING WITH CHEF JOHN HOWIE: GRILLED SALMON PASTA SALAD

Salmon is one of the most versatile ocean fishes out there –  grill it, bake it, sautée it, sandwich it, and there will still be ways left to enjoy a hunk of this fabulously flavorful, orangey-pink meat. Because of the density of its meat, salmon can hold up to heavier sauces and cooking methods better…

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